Nebbia is the new establishment born thanks to 3 young business partners, two cooks, Federico Fiore and Mattia Grilli, and sommelier Marco Marone, all with a strong professional experience. At Nebbia people come to eat simple dishes and, most of all, you can find dishes the cooks like to eat themselves. The servings are very generous, and the first courses are rich in flavour: Spaghetti, octopus and roccolo ragù, Tagliatelle, lamb ragù, cardoncelli mushrooms and pecorino di fossa as well as the Agnolotti ai 3 arrosti (with three types of roast) and roast jus. Their Trippa all’amatriciana, among the main courses, is a manifesto of intentions.
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
